Adapted from Welland, Dianne. 14-Day clean eating meal plan. Clean Eating Magazine. (Vol. 4, Issue 5). June 2011. p 77.
My Comment: The idea of eating “clean” appeals to me – we try not to eat much of anything that has been processed and we try to eat more whole grain foods. It is less expensive to make-our-own and keep out of the middle aisles of the food store.
A good substitute for the shrimp making this purely vegetarian would be baked tofu — something to pick up the basil and lemon flavors.
1/2 lb. cooked shrimped (shells removed)
2 cups cooked brown rice
2 cups cooked peas
1 cup shredded basic
2 tsp lemon zest
juice of one lemon
small amount of olive oil for cooking
1. Start the rice. I used 1 cup rice to 2 cups water. Begin by bringing the water to boil, add the rice, cover, reduce the heat to simmer and let cook untouched for 20-25 minutes.
2. Boil the shrimp (shell on) in water. When they are done, drain and set aside. Cook the peas (frozen or fresh).
3. Heat a small amount of oil in a deep fry pan, saute onion on low. Add the shrimp, lemon juice and lemon zest. Add in 2 cups of the peas – well drained. Just before serving add the basic to the mix.
4. Serve by either scooping up a serving of rice and topping with the shrimp mixture, or if mix the brown rice into the shrimp mixture, toss and enjoy.
Clean Eating claims this makes 2 servings — way to much for us. We made 4 servings out of this.